Description
Okay, so you know how some food combinations just make you go “YES!” when you taste them? That’s exactly what happens with these BBQ Pineapple Chicken Kabobs. I stumbled onto this recipe during a particularly chaotic summer when I had leftover pineapple from making piña coladas (priorities, right?) and needed to feed a crowd. The sweet, caramelized pineapple paired with smoky BBQ chicken is like a vacation on a stick. Plus, everything’s better when it’s on a skewer – that’s just science.
Ingredients
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (don’t even think about using breasts – thighs stay juicy and actually have flavor)
- 1 fresh pineapple, cut into chunks (or 2 cups pre-cut if you’re feeling lazy – no judgment)
- 2 bell peppers (red and yellow look prettiest, but whatever you have works)
- 1 large red onion
- 2 zucchini (optional, but adds nice color and crunch)
For the Marinade/BBQ Sauce:
- 1/2 cup BBQ sauce (use your favorite – I like a smoky-sweet one)
- 1/4 cup soy sauce (the secret ingredient that makes everything taste deeper)
- 3 tablespoons brown sugar (helps with that caramelization magic)
- 2 tablespoons olive oil
- 3 cloves garlic, minced (or more if you’re a garlic fiend like me)
- 1 tablespoon apple cider vinegar (cuts through the sweetness)
- 1 tablespoon Worcestershire sauce (another secret weapon)
- 1 teaspoon smoked paprika (regular paprika works but smoked is chef’s kiss)
- 1/2 teaspoon ground ginger (fresh works too – about 1 teaspoon grated)
- 1/2 teaspoon red pepper flakes (optional, for those who like a little heat)
- Salt and black pepper to taste
For Serving:
- Extra BBQ sauce for brushing and serving
- Fresh cilantro for garnish (skip if you’re team “cilantro tastes like soap”)
- Lime wedges (seriously, don’t skip these – they brighten everything up)
- Cooked rice, quinoa, or grilled bread for serving
Equipment:
- Wooden or metal skewers (if using wooden, soak them for at least 30 minutes so they don’t become kindling)